This beef stew was inspired by the takeout stews Ina and Jeffrey ate in their tent when they camped outside Paris in the spring and summer of 1971.

Step 1, Place the beef in a bowl with red wine, garlic, and bay leaves. Place in the refrigerator and marinate overnight. Step 2, The next day, preheat the oven to 300 degrees F. Step 3, Combine ...

Try Ina Garten's Beef Bourguignonne recipe, a French classic with bacon, mushrooms and red wine, from Barefoot Contessa on Food Network.

The deep flavors in our beef stew come from browning the chuck roast in batches and cooking the onions and garlic until they're sweet. Cooking low-and-slow in the oven allows the meat to become ...

Add the fillet of beef slices, the mushrooms, and the bacon to the pan with the vegetables and sauce. Cover and reheat gently for 5 to 10 minutes. Do not over cook.

For a bowl of hearty comfort, cook up Ina Garten's Rich Beef Barley Soup recipe, made with meaty oxtail bones, fresh veggies and herbs, from Barefoot Contessa on Food Network.

Ingredients: Deselect All, 1/4 cup extra-virgin olive oil, for frying, plus more to drizzle, 3 tablespoons butter, 2 cups all-purpose flour, 2 to 3 pounds beef chuck shoulder roast, cut into 2 ...

Ingredients: Deselect All, 2 pounds beef chuck, cut into 1 1/2-inch pieces, 1 teaspoon sweet paprika, plus more for garnish, Kosher salt and freshly ground black pepper, 1/3 cup all-purpose flour ...

Add the thyme. Reduce the heat to low, cover and simmer until the beef is tender, about 2 hours. Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid.